I'm not sure if the coating would crisp up on the grill. You could always use the grill for the searing step to get that grill flavor and then finish in the oven. Be sure to use a meat thermometer as to not overcook. You want it at 125 for rare and 130 for medium rare. I cooked mine for 18 minutes and it was perfectly in between rare and medium rare...but it depends on the size of your lege of lamb. Mine was really small. Larger ones take up to 25 minutes to get to between rare and mid rare.

Also..be sure to use high quality (expensive) parm. Do not use the crap in a green can. Use stuff that's about $16/lb. You can taste the difference.

I guess I did take a plated picture the other night because I had this on the camera today.

Garlic and butter sauce was delicious on that steak.

I guess having a bug here for the last few days I shouldn't have eaten so well(read that as rich food)but I was determined to have a nice meal with the wife for Valentine's Day. Now if I could just get rid of that sick feeling.

BTW, no one noticed that I had placed those steaks on the grill in a heart shape. Lol..........